Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup cherry tomatoes; 0.5 cup cucumber; 2 tbsp red onion; 0.25 cup fresh parsley; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Quinoa Salad

Pan-seared chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb dressing for a refreshing and vibrant bite.

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NUTRITION

Protein

51.1g

Fat

21.6g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

0.25 cup fresh parsley

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
3
While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and minced garlic in a large mixing bowl to create the dressing.
4
Dice the cooked chicken into bite-sized cubes and add them to the bowl along with the cooked quinoa, halved cherry tomatoes, diced cucumber, and finely minced red onion.
5
Chop the fresh parsley and fold it into the salad, tossing all ingredients thoroughly until well-coated in the bright, citrusy dressing.